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How would you like your eggs?  #Tashatests’ guide to what should be the simplest of meals

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With everything firmly back to normal, and mornings the customary crazy rush for many, I’m sure, we wanted to test four ways of making eggs, and while we’re at it, help you perfect your get-out-of-the-house-with-sanity-intact routine.

Eggs really tie a breakfast together. They’re great in so many ways; inexpensive, easy to prepare, cook quickly and offer a solid source of protein.

Cooking eggs should be easy, right? Then why do my fried eggs always turn into scrambled eggs half way through? This prompted me to test four tried and trusted methods of preparing eggs and see which really live up to its reputation. Thank me later.

Scrambled eggs

Scrambled eggs

Definitely the easiest of the four methods tested.

Ingredients  

  • 2 eggs
  • Milk
  • Butter or Spray and Cook
  • Salt and pepper

Method

  1. Beat the eggs in a bowl, add a tablespoon of milk to make it creamy, add the salt and pepper to your taste.
  2. Spray your pan with Spray and Cook or melt the butter.
  3. Pour in your egg mixture and stir until fluffy and creamy.

Boiled eggs

Boiled egg

Ingredients

  • 2 eggs

Method

  1. Add cold water to a pot, just enough to cover the eggs, bring to boil, add the eggs and boil for 3 minutes for soft yolk and 7 minutes for hard yolk.

The trick here is to not leave your eggs on the boil for too long or you’ll be left with blue eggs that is anything but appetising.


This is lunch sorted


Fried eggs

Fried eggs

Ingredients

  • 2 eggs
  • Oil or spray and cook
  • Salt and pepper

Method

  1. Heat the oil in a frying pan until hot, break the eggs carefully and leave to set for 30 seconds
  2. For sunny side up cook for a further minute and keep basting the hot oil over the top of the egg
  3. For hard yolk turn the egg after 1 minute and fry for another minute until hard.

I’ve learned that you need to be patient with this method; fiddle with the eggs too soon and you’ll be left with scrambled, trust me, I know.

Poached eggs

Poached egg

The most difficult of all methods. Perhaps leave this for lazy weekend breakfasts, at least until you’ve mastered the art of poached eggs (because it is an art.)

Ingredients

  • 2 eggs
  • Salt and pepper

Method

  1. Bring 3cm of water to a simmer in a pot, carefully break in the eggs.
  2. Leave the eggs to cook for 3-4 minutes, until just set with a runny yolk, remove with a slotted spoon.
  3. For a harder yolk leave in for 5-6 minutes and remove with a slotted spoon.

I really struggled with the poached eggs so they are not my favourite and they don’t look appetising at all, but the other methods really are easy enough to make so from now on I won’t have to eat only scrambled eggs (hopefully).


Words: Natassha Burrell

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